Whip the double cream until thick enough to form peaks.
Wash, hull and finely chop all the strawberries.
Place half the strawberries in a saucepan with the caster sugar and cook over a medium heat for 8 mins making sure the mix is stirred occasionally. Once softened, use a spatula or the back of a spoon to break down the softened fruit. Set aside.
Using your hands, crush the meringue nests and fold through the whipped cream with the remaining chopped strawberries and 70g of the posh toppers. Keep folding the mixture until fully combined.
Swirl through the cooked strawberries and spoon the mix into 4 glasses.
Finally, top the Eton mess with the remaining posh toppers and garnish with a few mint leaves.
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